Goat Cheese, Marinara and Pine Nut Braid

Ingredients

• • 0 0.5 cup purchased marinara sauce
• • 1 oz crumbled goat cheese (Chevre)
• • 0 0.25 cup grated Parmesan cheese
• • 0 0.25 to 0.5 tsp dried rosemary leaves
• • 0 0.25 cup pine nuts, toasted
• • 2 tbsp chopped fresh basil
• • 1 package refrigerated dough

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a cookie sheet by spraying it with nonstick cooking spray.
2. Unroll the refrigerated dough and divide into two equal sections along the center perforation.
3. Place the long sides of the dough next to each other on the prepared cookie sheet, and press together to form a 12 x 7-inch rectangle.
4. Spread the marinara sauce along the center of the dough in a strip approximately 3 inches wide, ensuring that it extends up to within 1/2 inch of the edges of the dough.
5. Evenly sprinkle the marinara sauce with the crumbled goat cheese, 2 tablespoons of the Parmesan cheese, dried rosemary leaves, and toasted pine nuts.
6. Cut the dough from the edges up to the filling in perpendicular strips.
7. Fold the strips of dough over the filling, stretching slightly if needed, and press the edges of the dough together to seal.
8. Spread garlic spread from the container carefully over the top of the dough and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
9. Bake the braided dough in the preheated oven for 17 to 22 minutes, or until it turns golden brown.
10. Remove from the oven, sprinkle the braided dough with the chopped fresh basil, and allow it to cool for 10 minutes.
11. Cut the braid into crosswise slices and serve warm.

Recipe from BakeBot • 11/2/2026